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Easy Pumpkin Cream Pie

By: Libby's® Pumpkin

"Make this pie in advance and garnish with ruby red raspberries and whipped cream right before serving for an eye-catching presentation."

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Ready In:
5 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch pie

Ingredients

1 (9 inch) graham cracker crust
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon pumpkin pie spice
2 cups frozen non-dairy whipped topping
fresh raspberries (optional)

Directions

COMBINE pumpkin, pudding mix, milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and raspberries. Serve immediately.